Diet

Being married to Rose, one of the greatest cooks in the country, is an especially pleasurable thing. No meal is ever dull. Breakfast can be a variety of treats from toast to scrambled eggs to a fried venison liver. Lunch is usually a sausage, perhaps some lentils or something leftover from the evening before. Dinner kicks off around 6 p.m. with a cocktail or two followed by wine. In winter we are great consumers of game, partridge, hare and pheasant. Thick creamy curries, poached fish, beef dripping with red blood. Great hunks of homemade bread lashed with butter and topped with a piece of artisan cheese. There are always leftovers. Rose